Cheesy Enchilada Skillet
I love Mexican food and could eat it every day. Black beans, enchiladas, fajitas, avocados and guacamole, homemade salsa, the flavors of cumin, cilantro, and lime. And margaritas to wash everything down. I also have a passion for cheese. This easy, one-skillet recipe is ready in 30 minutes and has the flavor of chicken enchiladas complete with juicy shredded chicken, onions, red peppers, corn, black beans, and plenty of melted cheese. Rather than spending time rolling up enchiladas, quinoa is used and it’s the perfect vehicle to marry all the flavors. It’s such a timesaver not to have to roll enchiladas and quinoa is healthier than carb-heavy flour tortillas. A win-win. The dish is satisfying and packed with so much flavor. You won’t miss traditional enchiladas. We couldn’t get enough of it!
Ingredients for the Enchilada Quinoa Skillet
To make this cheesy Mexican quinoa casserole on the stovetop, you’ll need the following:
Olive oil Onion Bell pepper Quinoa Shredded chicken Red enchilada sauce Corn Black beans Spices Shredded Mexican cheese blend Avocado (optional, for topping) Fresh cilantro
How to Make Enchilada Quinoa Skillet
The cheesy chicken enchilada skillet comes together quickly and easily. Here’s an overview of the cooking process: Since theve recipe makes a fair amount, lunch the next few days just became that much easier and more convenient with Reynolds™ Heat & Eat Containers. The disposable containers can easily go from freezer to fridge to microwave. Make sure to remove the lid before microwaving.
Recipe Variations to Try
This one-pan enchilada quinoa skillet is easy to adapt based on your dietary needs or what you have lying in your fridge. Here are some recipe variations you can try:
Use a different enchilada sauce — I used red enchilada sauce, but you can use green if desired. Add or substitute veggies — Pretty much any vegetable can be tossed into the Mexican quinoa skillet. Just make sure to steam or saute any veggies until soft because the quinoa cooks quickly! Swap beans — I used black beans, but pinto beans or even kidney beans will work. Swap cheese — I used a shredded Mexican cheese blend, but you may use sharp cheddar, Cotija cheese, or any other cheese you like.
Tips for Making Enchilada Quinoa
Chicken: To save time, use shredded rotisserie chicken in this recipe. Or, poach chicken breasts and shred it yourself. Smoked paprika: I know not everyone keeps this spice on hand. If that’s the case for you, feel free to use regular (sweet) paprika instead. Quinoa: Use any color quinoa you want. Just make sure to rinse it under cold tap water before using, otherwise it will taste bitter once cooked.
More Easy Enchilada Recipes:
Check out all my Quinoa Recipes Here Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Easy Chicken Enchilada Bake — All the flavors of your favorite enchiladas, minus the work! Easy, ready in 30 minutes, and you can prep it in advance to save time on busy weeknights or before a big event!
Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian) – Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!
Easy 30-Minute Chicken Enchilada Soup — Don’t have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes!
Chicken Mole Enchiladas – Lightly fried corn tortillas are stuffed with chicken, rolled up, and smothered in rich mole sauce for the best chicken mole enchiladas!
Chicken Enchilada Stuffed Zucchini Boats — Skip enchilada wraps and use zucchini instead!! Easy, healthier and there’s so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!
Chicken Enchilada Sliders — Juicy shredded chicken is tossed in spicy enchilada sauce and is layered in soft Hawaiian rolls along with plenty of melted cheese!
Post is brought to you by Reynolds™ and I received Reynolds™ Heat & Eat Containers. The recipe, images, text, and opinions expressed are my own.
